Miso broth with tatsoi-enoki salad

4 servings

Ingredients

Quantity Ingredient
¼ cup Yellow miso; (shinshu-miso)
4 cups Dashi; see * Note
2 slices Ginger
½ tablespoon Wasabi powder
1 tablespoon Rice wine vinegar
½ tablespoon Thin soy sauce
2 tablespoons Sliced scallions; green part only
½ teaspoon Sugar
1 pack Enoki mushrooms
2 cups Tatsoi leaves
1 Soft tofu block; cut 1/4\" slices

Directions

* Note: See the "Dashi" recipe which is included in this collection.

To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A16)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-19-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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